Hearty enough for a meal on its own but perfect as a side to any grilled meat, this creamy rice casserole is packed with a bounty of vegetables, including summer squash, eggplant, tomatoes and corn.
Ingredients for Vegetable-Pesto Risotto Casserole Recipe
1/5 tablespoon Olive oil
1/20 cup Finely chopped onion
1/5 Cloves garlic, minced
0.15 cup Uncooked arborio rice
0.35 cup Chicken broth or vegetable broth
1/20 cup Dry white wine
1/20 inch 1 medium zucchini, halved lengthwise and sliced into
1/20 inch 1 medium yellow summer squash, halved lengthwise and sliced into
1/10 cup Fresh or frozen corn kernels
1/20 teaspoon Salt
0.03 teaspoon Freshly ground black pepper
1/10 Medium japanese eggplant, coarsely chopped
1/10 cup Chopped roma tomatoes
0.07 cup Basil pesto
1/20 cup Finely shredded parmesan cheese
Nutrition value
267
calories per serving
6 g Fat18 g Protein31 g Carbs3 g FiberOther
Current Totals
Fat
6g
Protein
18g
Carbs
31g
Fiber
3g
MacroNutrients
Carbs
31g
Protein
18g
Fiber
3g
Fats
Fat
6g
Vitamins & Minerals
Calcium
114mg
Iron
3mg
Vitamin A
235mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
4mg
Vitamin B6
< 1mg
Vitamin B9
31mcg
Vitamin B12
< 1mcg
Vitamin C
10mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
55mg
Manganese
< 1mg
Phosphorus
183mg
Selenium
14mcg
Zinc
2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment